Toasted Couscous-Harvest Vegetable Salad - cooking recipe

Ingredients

1 1/2 cups coarsely chopped peeled farm-fresh sweet potato
1 1/2 cups coarsely chopped farm-fresh peeled butternut squash
1 tablespoon olive oil
1 cup coarsely chopped farm-fresh apple
2 tablespoons unsalted butter
1 3/4 cups Israeli couscous
2 cups vegetable broth
2 tablespoons lemon juice
1 tablespoon pure maple syrup
1/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup pecan halves, toasted
1/4 cup sweetened dried cranberries
2 tablespoons finely chopped farm-fresh sage
1 tablespoon finely chopped farm-fresh rosemary
6 cups farm-fresh baby arugula

Preparation

Heat oven to 425 degrees F.

Toss together sweet potato, butternut squash and olive oil on a large cookie sheet until well combined; bake 10 minutes or until softened. Add apple and stir until combined. Bake an additional 8 minutes or until vegetables are tender and golden.

Melt butter in a large pot over medium heat; stir in couscous and cook 2-3 minutes until couscous is golden brown. Stir in vegetable broth and bring to a boil. Cover, reduce heat to a simmer, and cook 5-8 minutes or until tender and liquid is absorbed; fluff couscous with a fork.

In a small bowl, stir together lemon juice, maple syrup, sea salt and pepper until well combined.

In large pot containing couscous, stir in roasted vegetables, pecan halves, cranberries, sage, rosemary, and lemon juice-maple syrup mixture until well combined. Serve salad warm or chilled over arugula.